End of the Week Chicken Stir Fry

Stir Fry is a staple at my house. It's so versatile, easy and tasty, that we eat it at least once every couple weeks. I like to make it at the end of the week so I can throw in all the veggies that are starting to get soft or extra-ripe. Sometimes I have green peppers or cabbage

We tend to always have boneless skinless chicken in the freezer, so most of our stir fry is chicken, but you could make it with beef, pork or even fish.

2 Boneless Skinless Chicken Breasts
8 oz. Baby Carrots
Large Head of Broccoli
8 oz. Mushrooms
Green Beans
2 Large Leeks (or use Mustard Greens)
1 Large Onion
Several Cloves of Garlic
3 TB Olive Oil
Soy Sauce (to taste)
Salt and Pepper
Cilantro (optional)

One of the perks of this recipe, is there is really no wrong way to make stir fry. I usually season the chicken with salt and pepper and throw it in a large pan with olive oil. Once the chicken is cooked, slice it up and add the carrots, mushrooms, onions, garlic, leeks and green beans. Cook, stirring often, until carrots are tender and then add the broccoli and soy sauce and a few tablespoons of chopped cilantro. Cook a few more minutes, until broccoli is tender but not mushy.

Serve over rice.